There are many ways to use those leftovers from holiday turkey. I’ve blogged about creative turkey leftover meals, including White Bean Chili. White bean chili is my favorite leftover dish.
In case you missed it, here’s the link: White Bean Chili.
There are many ways to use those leftovers from holiday turkey. I’ve blogged about creative turkey leftover meals, including White Bean Chili. White bean chili is my favorite leftover dish.
In case you missed it, here’s the link: White Bean Chili.
Filed under Healthful Eating
If you follow me, you’ve guessed by now that I prefer easy yet healthier cooking. I can’t claim apple cobbler is figure-friendly, but I did lighten it a bit. Here’s how to make my HastyTasty Apple Cobbler.
Ingredients:
Directions:
Filed under Apple Cobbler, cinnamon, desserts
Homemade coleslaw is easy, especially if you pick up a package of slaw mix in the produce section. It’s less expensive, though, to shred your own cabbage and carrots, especially using a food processor.
As for dressing, don’t be tempted by jars of prepared slaw dressing. As with most dressings, you get ingredients you may not want. It’s easy to mix mayonnaise with vinegar, lemon juice, and sour cream for traditional dressing. But don’t be afraid to experiment.
This week I decided to experiment with other ingredients. That’s how I developed my new favorite slaw dressing. Give it a try and see what you think.
Buttermilk Dressing For Coleslaw
Ingredients:
Directions:
Combine all ingredients in a large bowl. Taste and adjust seasonings. You may prefer more vinegar or a squeeze of lemon. When you are satisfied with the taste, add cabbage slaw mix to the dressing. Toss well, cover, and refrigerate for at least an hour. Overnight is better. Toss again before serving.
Filed under Healthful Eating
At our house, we celebrate New Year’s Day with ham, cabbage (or greens), black eye peas, and cornbread—tradition for good luck in the coming year.
Ham doesn’t have to be a laborious undertaking. I use a pressure cooker. This year I pulled out my oldest electric cooker, my trusty Power Pressure Cooker XL, because it still works great and its 8-quart capacity is perfect for my 6 pound, semi-boneless ham. (Unfortunately, Tristar stopped selling this model)
I borrowed a trivet from my Instant Pot 6 quart, added two cups water, and placed the ham on the trivet. That’s all that’s necessary, but I wanted to jazz it up a bit since, you know, it’s New Year’s Eve and I feel festive. So I inserted a few whole cloves and added some dried mango for a bit of sweetness to complement the savory pork. Any fruit works, especially pineapple and dried apples. Use what’s convenient for you.
Forty minutes later, the ham is hot and ready to serve (after the pot depressurizes, of course.) Plus the pot has a delicious broth* perfect for flavoring vegetables or soaking dried black eye peas.
I always use this method for cooking ham, and without any fancy additions. A good ham and a couple of cups of water for forty minutes in the pressure cooker is delicious on its own.
Happy New Year!
*Caution: don’t add salt until you taste the ham. It can be salty enough as is. Then season as desired.
Filed under ham